Frantoio San Romolo

Why “LOCANDA OLIO” is the best

There are many components that make one extra virgin olive oil better than another, the main factors being:

ENVIRONMENT

The olive tree is widespread in the Mediterranean basin. It has been present in Tuscany since the Etruscan era (700 BC), but spread exponentially around 1500 with the Medici family in Florence. Florentine families used to have the local farmers plant olive oil trees along the borders of their properties, spreading the cultivation of olives considerably in the provence of Florence.

There is, however, a reason why the olive tree wasn’t at first as common in this area. Florence is at the very limit of the climatic area for the olive tree survival. These plants don’t tolerate cold temperatures whatsoever. Just a few degrees below freezing can cause considerable damages. In fact, every thirty years or so the whole area is affected by a big freeze that kills almost all the plants. The last one occurred in 1985. This is why we don’t have huge olive oil trees simply don’t exist in Florence. Trees like that you can find further south.

For this reason the production of Florentine olives is very limited (about 17kg - 37lb) per tree. In the south of Italy the average is 300kg (660lb). The yield percentage is also lower; 14 % in Tuscany versus 19% or above in other areas.

VARIETAL

The most characteristic and spread olive tree variety in Florence is called “Frantoio”. Is autochthon of our territory and is now present and appreciated in different countries like Chile, Argentina, Spain and U.S.A.

Other varieties are “Leccino”, “Pendolino”, “Moraiolo”, among many others.

AGRONOMIC & CULTURAL

We pick the olives by hand, from the plant when they reach the perfect grade of ripeness. In other areas they let them fall them to the ground to collect them or hit the plants with sticks or machines.

COMPETENCE

The “frantoio” (olive oil press) at San Romolo is part of a state of the art facility. There are too many aspects that make the difference to be discussed here, but one above all: the temperature. By law, “cold press” identifies olives pressed under 27 C (80 F). This means that many facilities extract olive oil at that temperature. Not our olive oil. For us, cold means cold!

THE RESULT of all this, is an excellent extra virgin olive oil with fantastic flavor and nutritional aspects. You will find the oil to be very low in acidity and peroxides, rich of antioxidants and non saturated fat, aromatic, fruity and extraordinarily well balanced.

THANK YOU AND ENJOY.

Frantoio San Romolo

Why “LOCANDA OLIO” is the best

There are many components that make one extra virgin olive oil better than another, the main factors being:

ENVIRONMENT

The olive tree is widespread in the Mediterranean basin. It has been present in Tuscany since the Etruscan era (700 BC), but spread exponentially around 1500 with the Medici family in Florence. Florentine families used to have the local farmers plant olive oil trees along the borders of their properties, spreading the cultivation of olives considerably in the provence of Florence.

There is, however, a reason why the olive tree wasn’t at first as common in this area. Florence is at the very limit of the climatic area for the olive tree survival. These plants don’t tolerate cold temperatures whatsoever. Just a few degrees below freezing can cause considerable damages. In fact, every thirty years or so the whole area is affected by a big freeze that kills almost all the plants. The last one occurred in 1985. This is why we don’t have huge olive oil trees simply don’t exist in Florence. Trees like that you can find further south.

For this reason the production of Florentine olives is very limited (about 17kg - 37lb) per tree. In the south of Italy the average is 300kg (660lb). The yield percentage is also lower; 14 % in Tuscany versus 19% or above in other areas.

VARIETAL

The most characteristic and spread olive tree variety in Florence is called “Frantoio”. Is autochthon of our territory and is now present and appreciated in different countries like Chile, Argentina, Spain and U.S.A.

Other varieties are “Leccino”, “Pendolino”, “Moraiolo”, among many others.

AGRONOMIC & CULTURAL

We pick the olives by hand, from the plant when they reach the perfect grade of ripeness. In other areas they let them fall them to the ground to collect them or hit the plants with sticks or machines.

COMPETENCE

The “frantoio” (olive oil press) at San Romolo is part of a state of the art facility. There are too many aspects that make the difference to be discussed here, but one above all: the temperature. By law, “cold press” identifies olives pressed under 27 C (80 F). This means that many facilities extract olive oil at that temperature. Not our olive oil. For us, cold means cold!

THE RESULT of all this, is an excellent extra virgin olive oil with fantastic flavor and nutritional aspects. You will find the oil to be very low in acidity and peroxides, rich of antioxidants and non saturated fat, aromatic, fruity and extraordinarily well balanced.